Instructions

Heat the olive oil in a Magefesa stainless steel pan, when it gets hot, lightly brown the laminated garlic and then add the finely chopped spring onion. Sauté over medium heat and add a pinch of salt. Add a teaspoon of flour, stir well and sprinkle with a glass of white wine. Pour the hot fish broth, dissolve the sauce. Add the cod loins, clams, peas, asparagus yolks, green pepper and cooked eggs cut into quarters. Cook over medium heat for 8 – 10 minutes. Adjust seasoning and serve with the freshly chopped parsley.

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